|
This skillet pie is bursting with Southwestern flavor.
Preparation Time:
20 min.
Cooking Time:
16 min.
Baking Time:
7 min.
Servings: 6 servings
 |
|
|
| 1 |
|
tablespoon LAND O LAKES® Butter
|
| 1 |
|
large (3/4 cup) onion, chopped
|
| 1/2 |
|
cup frozen whole kernel corn, thawed, drained
|
| 1 |
|
small (1/2 cup) green bell pepper, chopped
|
| 1 |
|
cup light red kidney beans, drained
|
| 1 |
|
(14.5-ounce) can diced tomatoes with basil, garlic and oregano
|
| 1/2 |
|
pound slice roast beef, cut into bite-sized pieces
|
| 1 |
|
teaspoon chili powder
|
| 4 |
|
(10-inch) flour tortillas, cut in half
|
| 6 |
|
ounce (3/4-inch thick) slice Alpine Lace® Deli Reduced Fat American Cheese, shredded |
|
|
Chopped fresh parsley, if desired
|
Heat oven to 450°F. Melt butter in 10-inch ovenproof skillet; add onion, corn and green pepper. Cook over medium heat, stirring occasionally, until onion is softened (3 to 5 minutes). Add kidney beans, tomatoes, beef and chili powder. Continue cooking until mixture comes to a boil (3 to 5 minutes). Reduce heat to low; cook 10 minutes.
Pour 2/3 beef mixture into medium bowl. Place 4 tortilla halves over beef mixture in skillet, layer 1/2 cheese,1/3 beef mixture, remaining tortilla halves and remaining beef mixture.
Bake, uncovered, for l5 to 10 minutes or until heated through. Sprinkle with remaining cheese. Continue baking for 2 to 3 minutes or until cheese is melted. Sprinkle with parsley, if desired.
To serve, cut into wedges.
TIP: If the handle of your skillet is not ovenproof, wrap with heavy-duty aluminum foil before baking.
| 1 serving |
| Calories |
330 |
| Fat |
12 g |
| Cholesterol |
40 mg |
| Sodium |
1020 mg |
| Carbohydrate |
40 g |
| Dietary Fiber |
6 g |
| Protein |
20 g |
11642 Copyright © 2000 Land O'Lakes
|
